The hunt for chanterelles is in full swing in August. But many people still don't know about the beneficial properties of the mushroom, despite the fact that it is actively bought from the population.
The mushroom is known as a natural, effective and safe remedy for parasites, but despite this, most housewives consider it necessary to boil them before cooking.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-class baker, told how to cook chanterelles.
Fried chanterelles
Young mushrooms do not need to be boiled or soaked in salted water.
They do not contain worms, and all thanks to the beneficial substances that kill (including in the human body) parasites and their eggs.
In addition, pre-cooking chanterelles worsens their taste.
Therefore, young chanterelles are simply cleaned, washed, and then the moisture is evaporated in a frying pan and fried.
Freezing
Before freezing, it is recommended to boil or fry chanterelles.
The reason is that they will taste bitter after defrosting.
It is also recommended to boil mushrooms that were bought at the market or not young, but already large chanterelles.
Before freezing, they are boiled for 10-15 minutes, and before frying, it is enough to keep them in boiling water for 7-10 minutes.
Expert: Julia Arkhipova
